Sausage and Egg Sammie (no bun)

I feel like time is just flying by, you guys. Our wedding anniversary is coming up, and in my head it’s still January. To be honest, I am still a tad thrown off having Jason home ALL the time.

We have spent the last four years working around his school schedule, while both working full-time. Jason took the Florida Bar at the end of February, and so for the last month, he’s here more. It’s awesome, and odd. Both of our routines have been way off. Results come back on April 10th (the day after our wedding anniversary – eek!), and I think I may be a little more on edge than esquire while wait.

…and then MY BEST FRIEND GOT MARRIED! And as the Maid of Honor, professional event planner, and control freak, most days leading up to the wedding, something was going on, and even though it wasn’t my day, I’m actually really sad it’s over. I’m not just saying this, but everything was perfect, and we all had such a fab time.

But now, now things have settled down and I feel like I have some of my life back. I’ve been semi-regularly attending yoga classes with my youngest sister, and trying to walk/run more. P.S. Hot yoga is NO joke, and I’m getting back into regular grocery trips, and meal planning.

Most days for pretty much the last six weeks, I’ve been sipping on smoothies for breakfast. I have just felt insanely busy and like a smoothie was all I could deal with in the morning. I love smoothies, but they aren’t generally keeping me full until lunch time. When my eating is on point, I enjoy a smoothie after a workout, or mid-morning to tide me over.

Now that life is feeling normal-ish again (as the bar results loom over both of our heads, so as normal as we can feel really), I am on a breakfast sandwich kick, sans bun.

I am eating carbs these days, but trying to get them mostly from veggies, fruits, and whole grains. I’m also on a quinoa kick, so if I have quinoa for lunch or dinner, I don’t want bread at breakfast. I seem to do best when my carbs come mainly from whole foods anyway. But if I had my way, I’d eat a sammie everyday like Joey from Friends.

So to get the same flavors, without a starchy carb guilt, I make bun-less Sausage and Egg Breakfast Sandwiches, and they are SO satisfying. I generally use JENNIE-O® All Natural Turkey Sausage for protein, plus two eggs, and 1/2 smashed avocado (with a little fresh lemon juice!) for healthy fat. And since JENNIE-O® All Natural Turkey Sausage contains less fat than regular pork sausage, I’ll sometimes add a slice of cheese. I’ve tried to add tomato slices to the sandwich, but it ends up too messy for me. So, if I have tomatoes on hand, I’ll add a side of sliced tomatoes with a sprinkle of salt. If you have a tip for layering in a tomato slice, let me know!

The first time I made this sammie, I used round cookie cutters. Spoiler alert: that won’t work. The eggs leaked right out. I’ve seen egg rings online, and while they’re inexpensive, I realized they have a pretty similar design as the ring to a mason jar lid (the wide mouth quart sized), which we have a ton of. Success! If you have a mason jar lid at home, that will work out perfectly. I used one to mold the sausage patty, and two to make my eggs. The smaller sized mason jar lids work too, but you will have an itty bitty breakfast sandwich, which is why if you’re getting resourceful, I recommend the quart sized wide mouth.

Heat a skillet over medium heat and lightly coat with cooking spray. In ring, add sausage. Keep the mold on until the cooked patty shrinks away from the sides. Lift away once thoroughly cooked, about 5-7 minutes. Remove from pan, and set aside.

Coat 2 egg rings with non-stick spray. Crack the eggs into the ring/lid and use a fork to break the yolks and gently whisk with salt and pepper. Cover and cook for 3-4 minutes or until eggs are cooked through. Remove the eggs from the rings.

I love the idea of mason jar lids to get eggs like that! I usually end up eating an egg bowl with turkey bacon and sweet potatoes. But, I love the idea of a sandwich like this 🙂 And who doesn’t love avocado!